FSQA Kill Tech

DescriptionFSQR Tech I
- Is responsible for monitoring and control of one or more FSQR area(s), and assisting production personnel regarding food quality and/or food safety issues. This position is specifically responsible for monitoring the adequacy of sanitary dressing process through inspection of the carcasses and providing feedback to operations.

Requirements Excellent written and verbal communication skills

Ability to speak, read, and write in English Maintain safe practices and procedures, comply with PPE requirements, and report any safety concerns or unsafe observations

General understanding of GMP, HACCP, and SSOPThorough understanding of deviation completion – when/why/how/whoRoot Cause Analysis (5-why)
Principle Accountabilities:30% - Complete monitoring / verifying knowledge of one or more FSQR monitoring area(s).30% - SOP training sign off for general FSQA training and for all monitoring checks in one or more area(s).25% - Competency Training
- At minimum three consecutive acceptable direct observation per SOP training sign off
15% - Knowledge and execution of common food safety expectations

Responsibilities:

-Include but not limited to:

Monitoring of Sanitary Dressing Animal Welfare AuditsHACCP/SSOP monitoring and verificationSRM Audits Offal Quality Audits Other duties as assigned.

Preferred:

A high school diploma is required for a slaughter processor
-trimmer/cutter career and advanced training.

Previous Food Processing Industry, or meat processing preferred

Computer KnowledgeHACCP/SSOP ExperienceSRM Experience Animal Welfare ExperienceGMP Experience Previous experience in meat processing and packing environment

Sustained physical effort required to move throughout work areas, climbing steps, ladders as required, and walking around equipment.

Must be able to identify food safety violations or product quality issues.

Ability to multi-task in a work a fast-paced environment

Excellent communication skills, both written and verbal

Ability to work in extreme hot 80 degrees, cold 40-45 degrees, wet, humid, and odorous, bloody environments

Flexibility to work overtime, including Saturdays.

Ability to stand and perform repetitive physical tasks for extended periods of time Critical thinking, have significant use of memory and continuous learning

Excellent hand-eye coordination and decision making skills

Reliable and dependable EOE Statement The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an exhaustive list what is required of personnel so classified. They do not imply or establish a contract for employment and are subject to change at the discretion of the employer. Employees in this position and are expected to perform the essential functions, responsibilities, and physical requirements of this role with or without reasonable accommodation within the described work environment.

Western Valley Meat is an equal opportunity employer and is committed to providing qualified applicants consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other applicable federal or state-protected classification.